Chicken Feta Spinach Sausage With Pasta Recipes

SPINACH-FETA CHICKEN PENNE

Spinach-Feta Chicken Penne image

I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It's a blockbuster combo for seafood, too. -Geralyn Sipos, Blandon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (12 ounces) whole wheat penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine or additional broth
6 plum tomatoes, chopped
2 cups fresh baby spinach
3/4 cup crumbled feta cheese

Steps:

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Nutrition Facts : Calories 455 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 552mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN AND FETA SAUSAGE

Chicken and Feta Sausage image

Provided by Michael Symon : Food Network

Time 1h45m

Yield 15 six-inch links

Number Of Ingredients 14

Ingredients

2 pounds skinless, boneless chicken thighs, cubed
1 pound pork fatback, cubed
1 tablespoon coriander seeds, toasted and ground
2 cloves garlic, minced
1/4 cup chopped fresh mint
Finely grated zest of 3 lemons
Kosher salt
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup white wine, chilled
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
Sliced tomatoes, for serving
Chopped fresh parsley, for serving
Freshly ground pepper

Steps:

Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

SPINACH & FETA CHICKEN SAUSAGE FETTUCCINI RECIPE

Spinach & Feta Chicken Sausage Fettuccini Recipe image

Provided by boscobojo

Number Of Ingredients 12

Ingredients

1 pkg. (12 oz.) al fresco Spinach & Feta Chicken Sausage
1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce
8 oz. fettuccini pasta
2 Tbl. olive oil
1 clove garlic, peeled and minced
1/4 cup chopped white onion
1 Tbl. finely chopped rosemary
1/2 cup julienne sun-dried tomatoes
1/2 cup shredded Parmesan cheese
1/2 cup crumbled feta cheese
Cooking spray
9 oz. fresh baby spinach leaves, rinsed

Steps:

Cut chicken sausages on a diagonal 1/4 inch thick. Cook fettuccini using package directions. Drain, reserving 1/4 cup of pasta water. Coat large skillet with cooking spray. Heat over high heat; add olive oil, saute garlic and onion for 2 minutes. Add sausage, saute for 3-4 minutes. Fold in pasta, rosemary, tomatoes and cheeses. Add Alfredo sauce and pasta water. Simmer for 8-10 minutes. Toss in baby spinach, stir incorporating all ingredients. Remove from heat; serve immediately.

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